"■- 



OUTLINES 



IN 



Agriculture 



AND 



Home Economics. 



ISSUED BY 

E. T. FAIRCHILD, 

State Superintendent of Public Instruction. 



SSTATE PRINTING OFFICE, 
TOPEKA, 1911. 

4-666 






AGRICULTURE. 

One Unit. 

More and more, society is coming to realize that subjects 
vitally related to the life of the community should be taught in 
the public schools of that community. The public schools, sup- 
ported largely by local taxation, as they are, should work out 
in higher levels of community life. The progressive leaders 
in public education are applying the efficiency test to all the 
subjects in the courses of study for the public schools. The 
test is, (1) Is it educational? (2) Will the mastery of it result 
in higher health, economic, social, or moral levels of community 
life? The educational as well as the economic value of agri- 
culture as a school subject is no longer questioned. Agriculture 
will help hitch up the work of the high school to the life of the 
community better than any other high-school subject. 

The outline of instruction in agriculture which follows is 
based upon the "Elements of Agriculture," by G. F. Warren 
(The Macmillan Company, Chicago), for classroom instruc- 
tion, and "A Unit in Agriculture," by J. D. Elliff (Row, Peter- 
son & Co., Chicago), for laboratory work. The subject can be 
presented satisfactorily in three recitation periods and two 
laboratory periods a week. The laboratory period should be 
double the time of the class period and should come as the 
last exercise in the day. With this arrangement the class may 
visit neighboring farms without returning to the school after 
the class period is over. Under no consideration should the 
course be given entirely as recitation and book work. 

EQUIPMENT. 

For satisfactory instruction in agriculture a well-equipped 
laboratory is necessary. Schools with limited means, intro- 
ducing agriculture, may obtain satisfactory equipment for not 
to exceed fifty or seventy-five dollars, if the school has a well- 
equipped physics laboratory. The instructor in agriculture 
should not be satisfied with this limited equipment; as more 
money is available additional equipment should be purchased. 
Much of the laboratory equipment must be home-made. The 
teacher should plan ahead to see that this equipment is ready 
when needed. Soil and crop specimens must be collected and 
prepared. This should be done by teacher and student at the 
beginning of the school year. 



2 Agriculture and Home Economics. 

i. SOILS. 

1. One bushel of clean sand. 

2. One bushel silt loam or sandy loam soil. 

3. One bushel clay soil. 

4. One peck well-rotted leaf mold. 

5. One bushel rich surface soil for growing plants. 

II. PLANTS. 

1. Seeds of corn, wheat, oats, rye, barley, etc. 

2. Heads of wheat, oats, rye, barley, and as many sorghums as possible. 

3. Specimen samples of wheat, oats, rye, barley, red clover, white 
clover, alsike clover, alfalfa, timothy, orchard grass, blue grass, redtop, 
millet, cowpeas, soy beans, etc. 

4. A collection of economic seeds, obtainable free, from the United 
States Department of Agriculture, Seed Laboratory, Washington, D. C. 
Send $1.50 to pay for packing and cases. 

5. Several samples of seeds of alfalfa, clover and millet, with prices, 
should be obtained from reliable Kansas seed houses. 

The following minimum equipment should be purchased for a class of 
ten students, to conduct successfully the laboratory exercises in the fol- 
lowing outline: 

One pair of balances weighing to grams. 

Five glass tumblers. , 

Five thermometers. 

Five glass or tin funnels. 

Five small sieves of various size meshes, for sifting soil. 

Ten wide-mouth, eight-ounce bottles. 

Twenty pint Mason jars. 

Ten shallow pans. 

Ten student lamp chimneys. 

Ten heavy dinner plates for seed germination. 

Ten panes of glass (8 x 10 inches). 

Ten shallow wooden boxes for growing cuttings (12 x 18 x 3) . 

One-half pound small-sized glass tubing — one-fourth inch. 

One-half pound small-sized glass rods — one-fourth inch. 

Filter paper. 

Litmus paper. 

Several yards of heavy cotton cloth to use in seed germination. 

One six-bottle Babcock hand tester and supply of glassware and acid. 
Cost, $10. 

Sample of fertilizer to use in fertilizer test when this exercise can be 

conducted. 

Ten grafting knives. Cost, $3. 

A supply of score cards for judging corn, horses, cattle, sheep and 

swine. 

Box of insect pins. 

Ten sand crucibles. 

One spade. 

Fifty glass test tubes. 

Box gummed labels. 

Ten thistle tubes. 

Grafting wax. 

One pound cotton. 

Two quart Mason fruit jars. 

Four pounds copper sulfate, 5 cents worth of potassium ferrocyamde, 
small amount of lime. , . . , 

Small amount of cheesecloth. One or two pounds No. 3 galvanized 

Ten small wide-mouth bottles. . ^ n „ aB 

A small amount of lumber for making insect boxes, germination boxes, 

Pr0 If a fossi > ble, e a S half'acre or more of land to use for school garden and 
experimental field. 



Kansas High Schools. 3 

In addition to this equipment the following reference books 
should be purchased ; this is a minimum list. Additional books 
should be purchased as money is available : 

1. The Soil, by F. H. King, published by the Macmillan Company, 

Chicago. Price, $1.50. 

2. The First Principles of Soil Fertility, by Alfred Vivian, published by 

the Orange Judd Company, New York City. Price, $1. 

3. Cereals in America, by Thomas F. Hunt, published by the Orange 

Judd Company, New York City. Price, $1.75. 

4. Forage and Fiber Crops in America, by Thomas F. Hunt, published 

by the Orange Judd Company, New York City. Price, $1.75. 

5. Popular Fruit Growing, by L. B. Green, published by Webb Publish- 

ing Company, St. Paul, Minn. Price, $1. 

6. Vegetable Gardening, by L. B. Green, published by Webb Publishing 

Company, St. Paul, Minn. Price, $1. 

7. Types and Breeds of Farm Animals, by C. S. Plumb, published by 

Ginn & Co., New York City. Price, $2. 

8. Farm Management, by F. W. Card, published by Doubleday, Page 

& Co., New York City. Price, $2. 

9. Chapters in Elementary Agriculture, Nos. II, V and VI, Extension 

Department, Kansas State Agricultural College, Manhattan, Kan. 
Free. 

10. Bulletin No. 160, Kansas State Experiment Station, Manhattan, Kan. 

Free. 

11. Bulletin No. 203, Bureau of Plant Industry, United States Depart- 

ment of Agriculture. Request bulletin from Superintendent of 
Documents, United States Department of Agriculture, Washing- 
ton, D. C. Small charge. 

12. The following Farmers' Bulletins, United States Department of Agri- 

culture: Nos. 35, 69, 101, 149, 157, 168, 244, 251, 266, 287, 339, 420, 
443, and 448. These bulletins will be sent free upon request to 
the Secretary of Agriculture, Washington, D. C. 

13. A copy for each member of the class of the following Farmers' Bul- 

letins: Nos. 44, 123, 143, 154, 157, 187, 203, 218, 229, 255, and 260. 

14. "Corn," by Bowman and Crossley, published by Waterloo Printing 

Company, Waterloo, Iowa. Price, $2. 

SUGGESTIONS TO THE TEACHERS. 

1. Have a definite plan for every lesson. Know what you 
are going to do and decide in advance as to the the material to 
be used. 

2. The laboratory and field work should accompany the 
study of the same subject in the text. 

3. The teacher must be prepared for the work in agricul- 
ture if he expects to succeed. While it is a live subject, one 
filled with great possibilities for arousing interest in the stu- 
dents, it is not a "snap" course for the teacher or for the 
students. The teacher should be as thoroughly prepared for 
the laboratory work in agriculture as he is for his laboratory 
work in chemistry or physics. 

4. Every student should keep a notebook in which is care- 
fully recorded the laboratory and field exercises. Insist upon 
accuracy, neatness and good English. The notebook should 
contain the date, the subject of every exercise, the material 
used, description of work done and illustrative drawings of 
equipment used, etc. 



4 Agriculture and Home Economics. 

5. It will not be possible for the majority of the high schools 
of Kansas to have demonstration farms, but the skillful teacher 
will use the home farms and gardens of the students for 
demonstrative work. After the theoretical side has been 
carefully worked out in the classroom and laboratory the 
teacher should have every student use a plot of the home farm, 
garden, or vacant lot, to demonstrate some phase of the work 
which has been worked-out during the year. The teacher 
should get the cooperation of the parents in this demonstration 
work. Much interest will be added to the work by organizing 
corn clubs, stock-judging clubs, poultry clubs, etc., in con- 
nection with the high school, and then having exhibits and con- 
tests in the high-school building sometime during the fall or 
early winter. 

6. A complete list of Farmers' Bulletins should be obtained 
by the teacher for the school library. These may be procured 
free, from the United States Department of Agriculture, Wash- 
ington, D. C. In addition, all available state bulletins should be 
obtained from the Kansas Experiment Station, Manhattan, 
Kan. These publications will furnish excellent material from 
which to assign lists of readings. 

7. The books and bulletins for reference should be taken 
from the library by the students only by permission from the 
teacher. If possible a separate case in the library should be 
provided for agricultural publications. 

8. Subscribe for several of the best farm papers. Use these 
publications for assigned readings when they treat upon sub- 
jects under discussion. 

9. If at any time assistance is needed write the State Agri- 
cultural College, Manhattan, Kan. All the assistance possible 
will be furnished. 



Course of Study in Agriculture. 
A. — Introduction. 

I. — Definition of Agriculture. 

II. — Divisions of Agriculture. 

1. Crop growing. 

2. Live stock growing. 

3. Manufacture. 

III. — Forces Controlling Plant and Animal Growth. 

1. Heredity. 

2. Environment. 
Literature : 

1. "Elements of Agriculture", Chapter I. 



Kansas High Schools 5 

B. — Soils. 

I. Plant Food. 

1. Elements required for plant growth. 

2. Sources of plant food. 

a. Air. 

b. Water. 

c. Soil. 

3. Amounts of different elements in plants. 

4. Elements likely to be deficient in soils. 

5. Functions of different elements. 

6. How the plant gets its food. 

a. From the soil. 

b. From the air. 

7. Manufacture of food material in the plant. 

8. Effect of time of harvesting on composition of the plant. 
Laboratory exercises: 

1. Percentage of water, dry matter and ash in plants. "A 

Unit in Agriculture", Ex. 46, p. 46. 

2. Osmosis. "A Unit in Agriculture", Ex. 21, p. 40. 

3. Root hairs. "Elements of Agriculture", Ex. 26, p. 73. 

4. Examination of plants for starch and protein. "Elements 

of Agriculture", Ex. 28, 29, p. 73. 

5. Plant food. "A Unit in Agriculture", Ex. 45, p. 45. 

Literature: 

1. "Elements of Agriculture", ch. IV. 

II. — Soil, its physical nature. 

1. Origin and formation of the soil. 

2. Composition. 

3. Classification of soils. 

4. Soil temperature. 

5. Soil water. 

6. Irrigation. 

7. Drainage. 

8. Soil air. 

9. Oreanic matter in the soil. 

10. Life in the soil. '■ 

Laboratory exercises: 

6. Studv of soil. "A Unit in Agriculture", Ex. 13, 14, 15 r 

pp. 35, 36. 

7. Field lesson in soils. "A Unit in Agriculture", Ex. 16 r 

p. 37. 

8. Soil texture. "A Unit in Agriculture", Ex. 17, p. 37. 

9. Temperature of soils. "A Unit in Agriculture", Ex. 18, 

p. 38. 

10. Water capacity of soil. "A Unit in Agriculture", Ex. 19, 

p. 39. 

11. Capillarity of soils. "A Unit in Agriculture", Ex. 20, 

p. 39. 

12. Effects of excluding air from the soil. "A Unit in Agri- 

culture", Ex. 25, p. 41. 

13. Soil temperature. "A Unit in Agriculture", Ex. 26, p. 42. 

14. Soil drainage. "A Unit in Agriculture", Ex. 27, p. 42. 

15. Evaporation from the soil. "Elements of Agriculture", 

Ex. 42, p. 106. 
Literature : 

1. "Elements of Agriculture", ch. V, pp. 75-108. 

2. "The Soil", by F. H. King, chs. 1, 2, 5, 6, 8. 

3. Management of soils to conserve moisture. Farmers' Bul- 

letin No. 266. 



Agriculture and Home Economics. 

III. — Soil Fertility. 

1. Causes for decreased production of soils. 

2. Materials used as fertilizers. 

a. Nitrogen. (Fixation of nitrogen by legumes.) 

b. Phosphorus. 

c. Potash. 

d. Lime. 

e. Complete fertilizers. 

3. Barnyard manure. 

a. Value. (Factors influencing.) 

b. Amount produced by farm animals. 

c. Losses in manure. 

d. Application of manure. 

4. Green manuring. 
Laboratory exercises. 

16. Absorption of manure by soils and losses of manure. "Ele- 

ments of Agriculture", Ex. 49, 50, p. 151. 

17. Fertilizer trial (where land is available) . "Elements of 

Agriculture", Ex. 52, p. 151. 
Literature : 

1. "Elements of Agriculture", ch. VI, pp. 109-153. 

2. "The First Principles of Soil Fertility", by Alfred Vivian. 

C. — Propagation of Plants. 

I. — Propagation by Seeds. 

1. Nature of seed. 

2. Importance of vigorous germination. 

a. Condition of germination. (Vitality of seed; mois- 

ture; heat; air.) 

b. Germination affected by: (Maturity; age; kind; 

extremes of temperature; extremes of moisture.) 

3. Seed analysis and valuation. 

4. Germination tests. 

5. Storage of seeds. 

II. — Propagation Other Than by Seeds. 

1. Spores. 

2. Creeping stems and rootstalks. 

3. Roots. 

4. Tubers. 

5. Cuttings. 

6. Grafting. 

7. Budding. 

8. Root grafting. 

9. Layering. 
Laboratory exercises: 

18. Absorption of water by seeds. "A Unit in Agriculture", 

. Ex. 28, p. 43. 

19. Effect of temperature upon seed germination. "A Unit of 

Agriculture", Ex. 29, p. 43. 

20. Effect of air upon seed germination in water. "A Unit in 

Agriculture", Ex. 30, p. 43. 

21. Effect of air upon seed germination in soil. "A Unit in 

Agriculture", Ex. 38, p. 45. 

22. Relation of light to growth. "A Unit in Agriculture", 

Ex. 39, p. 45. 

23. Relation of temperature to growth. "A Unit in Agricul- 

ture", Ex. 40, .p. 45. 

24. Purity of seeds. "A Unit in Agriculture", Ex. 31, p. 43. 

25. Making a propagation bed. "A Unit in Agriculture", 

Ex. 32, p. 44. 






Kansas High Schools. 7 

II. — Propagation Other Than by Seeds — continued. 
Laboratory exercises : 

26. Cuttings. "A Unit in Agriculture", Ex. 33, p. 44. 

27. Grafting. (Demonstration by teacher.) "A Unit in Agri- 

culture", Ex. 34, p. 44. 

28. Practice in grafting. 

29. Budding. (Demonstration by teacher.) "A Unit in Agri- 

culture", Ex. 35, p. 44. 

30. Practice in budding. 
Liter a ture : 

1. "Elements of Agriculture", ch. 3, pp. 36-59. 

2. Farmers' Bulletin No. 157. 

D. — Farm Crops. 
I. — Corn. 

1. History and types. 

2. A study of the corn plant. 

3. A study of the corn kernel. 

4. Selection, care and preparation of the seed. 

5. Testing seed for germination. 

6. Seed-bed, planting and cultivating. 

7. Varieties and distribution. 

a. Boone County White. 

b. Reid's Yellow Dent. 

c. Kansas Sunflower. 

d. Hildreth. 

e. Learning. 

f. Pride of Saline. 

8. Methods of corn improvement. 

a. Ear-to-row breeding plot. 

9. Uses of corn. 

a. Feed for live stock. 

b. Human food. 

c. Commercial products. 
Laboratory exercises: 

31. A grain of corn. "A Unit in Agriculture", Ex. 1, p. 27. 

32. An ear of corn. "A Unit in Agriculture", Ex. 2, p. 27. 

33. The corn plant. "A Unit in Agriculture", Ex. 3, p. 28. 

34. Corn judging — single ear. "A Unit in Agriculture", Ex. 

4, p. 29. 

35. Corn judging — use of score card. "A Unit in Agricul- 

ture",* Ex. 5, p. 30. 

36. Corn judging — use of score card. "A Unit in Agricul- 

ture", Ex. 5, p. 30. 

37. Testing seed corn for germination. "A Unit in Agricul- 

ture", Ex. 6, p. 33. 

38. Depth to plant corn. "Elements of Agriculture", Ex. 54, 

p. 238. 
Literature : 

"Elements of Agriculture", ch. VII, pp. 154-178. 

"A Corn Primer", by E. G. Schafer, Agricultural Education, 

vol. Ill, ch. V. Kansas State Agricultural College. 
"Cereals in America", by T. F. Hunt. 
"Corn," by Bowman and Crossley. 

II. — Wheat. 

1. Origin and importance. 

2. Seed-bed preparation and sowing. 

3. Selection of seed. 

4. Marketing. 

5. Wheat products and milling. 



Agriculture and Home Economics. 

II. — Wheat — continued. 
Laboratory exercises : 

39. Study of a grain of wheat. "A Unit in Agriculture", Ex. 

7, p. 33. 

40. Study of a head of wheat. "A Unit in Agriculture", 

Ex. 8, p. 34. ■ 

41. The wheat plant. "A Unit of Agriculture", Ex. 9, p. 34. 

42. A visit to a flour mill. "Elements of Agriculture", Ex. 

55, p. 239. 
Literature : 

1. "Elements of Agriculture", ch. VII; pp. 178-181. 

2. "A Wheat Primer", by L. A. Fitz, Agricultural Education, 

vol. Ill, ch. VI. Kansas State Agricultural College. 

III. Small Grain Cereals Other Than Wheat. . 

1. Oats. 

2. Barley. 

3. Rye. 

4. Rice. 
Laboratory exercises: 

43. Study of a head of oats. "A Unit in Agriculture", Ex. 

10, p. 34. 

44. Study of a head of barley; (Follow outline for study of a 

head of wheat) . 

45. Study of a head of rye. (Follow outline for study of a 

head of wheat.) 
Literature : 

1. "Elements of Agriculture", ch. VII, pp. 181, 182. 

2. Farmers' Bulletin No. 420. United States Department of 

Agriculture. 

3. Farmers' Bulletin No. 443. United States Department of 

Agriculture. 

4. "Cereals in America", by Thomas F. Hunt, chs. 18, 19, 20, 

21, 22, 23. 

IV. — Sorghums. 

1. History and distribution. 

2. Classification. 

a. Saccharine. (Amber; orange.) 

b. Non-saccharine. (1, Durra: Milo, Brown durra, 

Jerusalem corn. 2, Kafir: Red, White, Black- 
hulled White. 3, Broom corn: Standard, dwarf.) 

3. Importance of sorghums. 
Labora tory exercises : 

46. A study of the sorghum head. 

47. A study of the sorghum plant. 
Literature : 

1. Farmers' Bulletin No. 448. United States Department of 

Agriculture. 

2. Bulletin No. 203, Bureau of Plant Industry, United States 

Department of Agriculture. 

3. "Cereals in America", by T. F. Hunt. ch. 24. 

V. — Perennial Grasses. 

1. Character of perennial grasses. 

2. Cultural methods. 

3. Grasses for hay. 

4. Grasses for pasture. 



Kansas High Schools. 9 

V. — Perennial Grasses — continued. 
5. Varieties of grasses. 

a. Timothy, 

b. Redtop. 

c. Meadow foxtail. 

d. Kentucky blue grass. 

e. Orchard grass. 
* f. Meadow fescue. 

g. Brome grass, 
h. Bermuda grass. 
Laboratory exercises : 

48. A study of grasses. (Follow outline for study of legumes.) 

"A Unit of Agriculture", Ex. 11, p. 34. 
Literature: 

1. "Elements of Agriculture", ch. VII, pp. 170-188. 

2. "The Forage and Fiber Crops in America", by T. F. Hunt. 

VI. — Legumes. 

1. Clovers. 

a. Red. 

b. Alsike. 

c. Crimson. 

d. Mammoth. 

e. Sweet. 

f. White. 

2. Alfalfa. 

a. Distribution. 

b. Culture and production. 

3. Annual Legumes. 

a. Cowpeas. 

b. Soy beans. 

c. Field peas. 
Laboratory exercises: 

49. Study of Legumes. "A Unit in Agriculture", Ex. 11, p. 34. 

LxtiCTQ,t/H7*Q * 

1. "Elements of Agriculture", ch. VII, pp. 188-198. 

2. "The Forage and Fiber Crops in America", by T. F. Hunt. 

3. Farmers' Bulletin No. 339, United States Department of 

Agriculture. 

4. Bulletin No. 160, Kansas Experiment Station. 

VII. — Annual Forage Crops. 

1. Millet. 

2. Cereals. 

a. Corn. 

b. Wheat. 

c. Oats, etc. 
Literature : 

1. Farmers' Bulletins Nos. 69, 101 and 168. United States 
Department of Agriculture. 

VIII. — Roots and Tubers. 

1. Beets. 

2. Rape. 

3. Potatoes. 
Laboratory exercises: 

50. Study of the Irish potato. "A Unit in Agriculture", Ex. 

12, p. 35. 
Literature : 

1. "The Forage and Fiber Crops in America", by T. F. Hunt. 

2. Farmers' Bulletins Nos. 25, 149, 244, 251, United States 

Department of Agriculture. 



10 Agriculture and Home Economics. 

IX. — Fiber Crops. 

1. Cotton. 

a. Description and distribution. 

b. Types. 

c. Cultural methods. 

d. Harvesting and marketing. 

e. Manufacture and use. 

2. Flax. 

a. Cultural methods and use. 

1. "Elements of Agriculture", ch. VII, pp. 198-216. 

2. "The Forage and Fiber Crops of America", by T. F. Hunt, 

chs. 16-23. 

X.— The Wood Crop. 

1. Forests of the United States. 

2. Forests and climate. 

3. Conservative lumbering. 

4. The farm woodlot. 

5. Trees to plant. 
Laboratory exercises: 

51. Farm forestry. "A Unit in Agriculture", Ex. 69, p. 63. 

L'lt&VClt'btT'B * 

1. "Elements of Agriculture", ch. VII, pp. 216-227. 

XI. — Systems of Cropping. 

1. Choice of crops. 

2. Crop rotation. 

a. Advantages. 

b. Profits from. 

3. Crop rotation and crop failures. 

4. Examples of crop rotation. 
Laboratory exercises: 

52. Planning a cropping system. "Elements of Agriculture", 

Ex. 68, p. 280. 

Lztcvcittivc * 

1. "Elements of Agriculture", ch. IX, pp. 272-280. 

2. "First Principles of Soil Fertility", by Alfred Vivian, 

ch. X. 

E. — Orchard and Garden Crops. 

I. — Orchards. 

1. Locating the orchard. 

2. Preparing the land. 

3. Setting the trees. 

4. After management. 

a. Pruning. 

b. Spraying. 

c. Frost protection. 

d. Thinning, picking, storing and marketing. 

5. Varieties of fruit. 

a. Pome fruits. (Apple; pear; quince, etc.) 

b. Drupe or stone fruits. (Peach; plum — European, 

American, Japanese; cherry; apricot; grape.) 

c. Bush fruits. (Raspberry, blackberry, etc.) 

Laboratory exercises: 

53. How to plant a tree. "Elements of Agriculture , Ex. 

60, p. 241. 

1. "Elements of Agriculture", ch. VII, pp. 227-234. 

2. "Popular Fruit Growing", by L. B. Green. 



Kansas High Schools. n 

II. — Gardens. 

1. Selection of garden spot. 

2. Tillage operations. 

3. Cold frames. 

4. Hotbeds. 

5. Vegetables to be grown. 

a. Early, hardy. (Asparagus, rhubarb, beets, cabbage, 

carrots, cauliflower, celery, lettuce, onions, 
parsnips, early peas, radishes, potatoes.) 

b. Late, tender. (Beans, corn, cucumbers, egg plant, 

muskmelons, peas, peppers, summer squash, 
tomatoes.) 
Laboratory exercises: 

54. The home garden. "A Unit in Agriculture", Ex. 68, p. 63. 
Literature : 

1. "Elements of Agriculture", ch. VII, pp. 234-237. 

2. "Vegetable Gardening", by L. B. Green. 

F. — Enemies of Plants. 

I. — Weeds. 

1. Control. 

II. — Bacterial Diseases. 

1. Character. 

2. Examples. 

3. Treatment. 

III. — Fungous Diseases. 

1. Character. 

2. Examples. 

3. Treatment. 

IV. — Parasitic Plants. 
1. Dodder. 

V. — Insects. 

1. Biting insects, as potato beetle. 

2. Sucking insects, as chinch bugs. 

VI. — Spraying to Control Insects and Diseases. 

1. Fungicide. 

2. Poisons for biting insects. 

3. Contact remedies for sucking insects. 
Laboratory exercises: 

55. Bacteria and molds. "A Unit in Agriculture", Ex. 47, 

p. 46. 

56. Preparation of Bordeaux mixture. "A Unit in Agricul- 

ture", Ex. 48, p. 47. 

57. Making an insect net. "A Unit in Agriculture", Ex. 49, 

p. 48. 

58. Making a killing bottle, insect box and spreading board. 

"A Unit in Agriculture", Ex. 50, 51, 52, pp. 48, 49. 

59. Killing and mounting insects. "A Unit in Agriculture", 

Ex. 53, p. 49. 
7 " AjfpyQj\/\AV& * 

1. "Elements of Agriculture", ch. VIII, pp. 244-271. 



12 Agriculture and Home Economics. 

G. — Animal Husbandry. 
I. — Feeds. 

1. Composition of feeds. 

a. Water. 

b. Ash. 

c. Protein. 

d. Fat. 

e. Crude fiber. 

f. Nitrogen-free extract. 

2. Functions of the different food materials. 

3. Digestibility of feeds. 

4. Use of Food. 

a. Maintenance. 

b. External work. 

c. Production. 

5. Comparison of concentrates and roughage. 

6. Balanced rations. 

7. Computing rations. 

8. Condimental foods. 
Laboratory exercises: 

60. Computing rations. "Elements of Agriculture", Questions 

and Problems, pp. 288-299. 

L%t&7*Clt'%t7*@ ' 

1. "Elements of Agriculture", ch. X, pp. 281-299. 

2. "Feeds and Feeding", by W. A. Henry. 

II. — The Horse. 

1. Origin and brief history. 

2. Types. 

a. Speed. 

b. Draft. 

3. Breeds of horses. 

4. Care of horses. 
Laboratory exercises: 

61. Judging the draft horse by score card. "A Unit in Agri- 

culture", Ex. 57, pp. 51, 52. 

62. Judging the light horse by score card. "A Unit in Agri- 

culture", Ex. 58, pp. 53, 59. 
T jit,p,7*(i t/ii.y*p, * 

1. "Elements of Agriculture", ch. XI, pp. 301-321. 

2. "Types and Breeds of Farm Animals", by C. S. Plumb, 

pp. 1-166. 

III. — Cattle. 

1. Origin and history. 

2. Types. 

a. Beef. 

b. Dairy. 

3. Breeds. 

a. Beef — Shorthorns, Hereford, Aberdeen Angus, etc. 

b. Dairy — Jersev, Holstein, Friesian, Ayrshire, etc. 

c. Dual purpose — Shorthorn (milking strains), Devon, 

Red Polled. 

4. Cattle products. 

a. Milk. (Composition; commercial forms; Babcock 

test.) 

b. Dairy records. 

5. Diseases of cattle. 






Kansas High Schools. 13 

III. — Cattle — continued. 
Laboratory exercises: 

63. Study of the cuts of beef. "A Unit in Agriculture", 

Ex. 54, p. 49. 

64. Judging of beef cattle by score card. "A Unit in Agri- 

culture", Ex. 59, pp. 55, 56. 

65. Judging of dairy cattle by score card. "A Unit in Agri- 

culture", Ex. 60, pp. 57, 58. 

66. The Babcock test for butter fat in milk. "A Unit in 

Agriculture", Ex. 71, pp. 63, 64. "Elements of Agri- 
culture", Ex. 74, pp. 345-347. 
Literature : 

1. "Elements of Agriculture", ch. VII, pp. 325-350. 

2. "Types and Breeds of Farm Animals", by C. S. Plumb, pp. 

175-332. 
IV. — Sheep. 

1. Types. 

a. Fine wooled — Merino, Rambouillet, Delaine, etc. 

b. Middle wooled — Southdown, Shropshire, Hampshire, 

etc. 

c. Long wooled — Cheviot, Cotswold, Leicester, etc. 

2. Care of sheep. 
Laboratory exercises: 

67. Judging of sheep by score card. "A Unit in Agriculture", 

Ex. 61, pp. 59, 60. 

J ji.t,P,V(l t/iJIVP, ' 

1. "Elements of Agriculture", ch. XIII, pp. 351-356. 

2. "Types and Breeds of Farm Animals", by C. S. Plumb, 

pp. 333-454. 
V. — Swine. 

1. History and distribution. 

2. Breeds. 

3. Care. 

4. Diseases. 
Laboratory exercises: 

68. Judging of swine by score card. "A Unit in Agriculture", 

Ex. 62, p. 61. 

L'tt&T'Q.tfZtT'B * 

1. "Elements of Agriculture", ch. XIV, pp. 357-361. 

2. "Types and Breeds of Farm Animals", by C. S. Plumb, 

pp. 467-554. 

VI. — Poultry — Chickens. 

1. Types and breeds. 

a. Meat breeds — Brahma, Cochin, Langshan. 

b. General purpose breeds — Plymouth Rock, Wyandotte, 

Rhode Island Red. 

c. Egg breeds — Leghorn, Minorca, Black Spanish. 

d. Ornamental breeds — Polish, Game, Bantam. 

2. Care of poultry. 

a. Feeding. 

b. The incubator. 

c. Poultry houses. 
Laboratory exercises: 

69. Study of an egg. "A Unit in Agriculture", Ex. 55, pp. 

49, 50. "Elements of Agriculture", Ex. 79, pp. 368-371. 

70. Poultry houses. "A Unit in Agriculture", Ex. 56, p. 50. 

LitCTdttiTC ' 

1. "Elements of Agriculture", ch. XV, pp. 362-371. 

2. Farmers' Bulletin No. 287, United States Department of 

Agriculture. 



14 Agriculture and Home Economics. 

H. — Farm Management. 

I. — The Choice of a Farm. 

1. Size of farm. 

2. Location. 

3. Topography. 

4. Soils. 

5. Environment. 

6. Improvements. 

7. Working capital. 

II. — Farm Records and Accounts. 
1. Methods. 

III. — The Farm House, or Dwelling. 

1. Location. 

2. Character. 

3. Arrangement, etc. 

IV. — Other Farm Buildings. 

1. Number. 

2. Location. * 

3. Purpose, etc. 

V. — The Farm Community. 

1. Agricultural societies. 

a. Horticultural society. 

b. Grange. 

c. Farmers' institute. 

2. The country school. 

3. The country church. 
Laboratory exercises: 

71. Plan of farm. "A Unit in Agriculture", Ex. 63, p. 62. 

72. Plan of home. "A Unit in Agriculture", Ex. 64, p. 62. 

73. Plan of barn. "A Unit in Agriculture", Ex. 65, p. 62. 

74. A farm problem. "Elements of Agriculture", Ex. 84, 

p. 387. 

1. "Elements of Agriculture", chs. XVI, XVII, XVIII, pp. 

372-399. 

2. "Farm Management", by F. W. Card. 



Agricultural Text and Reference Books. 
list of publishers. 

1. The Macmillan Company, Chicago. 

2. Ginn & Company, Chicago. 

3. Orange Judd Company, New York City. 

4. American Book Company, Chicago. 

5. University of Wisconsin, Madison, Wis. 

6. Century Publishing Co., New York City. 

7. Steiner Publishing Company, Toledo, Ohio. 

8. D. C. Heath & Co., Chicago. 

9. Webb Publishing Company, St. Paul, Minn. 

10. John Wiley & Sons, New York City. 

11. J. B. Lippincott Company, Philadelphia, Pa. 

12. Doubleday, Page & Company, New York City. 

13. Home Correspondence School, Springfield, Mass. 

14. H. W. Mumford, Urbana, 111. 

15. Sanders Publishing Company, Chicago, 111. 

16. D. Appleton Company, Chicago, 111. 

17. F. H. King, University avenue, Madison, Wis. 

18. Kenyon Publishing Company, Des Moines, Iowa. 

19. E. P. Dutton & Co., Chicago, 111. 

20. Row Peterson & Co., 378 Wabash avenue, Chicago, 111. 

21. A. C. McClurg & Co., Chicago, 111. 

22. Charities Publication Committee, 105 East Twenty-second street. New York City. 

23. Howard R. Smith, Lincoln, Neb. 



Kansas High Schools. 15 

soils and crops. 

Figures following the titles refer to publishers given in the list at bottom of page 14. 
Author. Title, Publisher, and Price. 

McDonald, "Dry Farming," 6. $1.20. 

Roberts, "Fertility of the Land," 1. $1.25. 

Burkett, "Soils," 3. $1.25. 

Voorhees, "Fertilizers," 1. $1.25. 

Hall, "The Soil," 19. $1.50. 

Snyder, "Soils and Fertilizers," 1. $1.25. 

King, "Irrigation and Drainage," 1. $1.50. 

Lyon and Fippin, "Principles of Soil Management," 1. $1.75. 

Elliott, "Practical Farm Drainage," 10. $1.50. 

Widtsoe, "Dry Farming," 1. $1.50. 

Fletcher, "Soils," 12. $2.00. 

Hall, "Book of Rothamsted Experiments," 19. $3.50. 

Hilgard, "Soils," 1. $4.00. 

Stevenson and Schaub, "Soil Physics Laboratory Guide," 3. 50 cents. 

McCall, "The Physical Properties of Soils," 3. 50 cents. 

King, "Physics of Agriculture," 17. $1.75. 

Spillman, "Farm Grasses in the United States," 3. $1.00. 

Shaw, "Soiling Crops and the Silo," 3. $1.50. 

Lyon and Montgomery, "Examining and Grading Grains," 2. 60 cents. 

Coburn, "Alfalfa," 3. $2.00. 

Wing, "Alfalfa in America," 15. $2.00. 

Myrick, "Book of Corn," 3. $1.50. 

Dondlinger, "Book of Wheat," 3. $2.00. 

Frazer, "The Potato," 3. 75 cents. 

Weed, "Farm Friends and Farm Foes," 8. 90 cents. 

Shamel, "Manual of Corn Judging," 3. 50 cents. 

Shoesmith, "Study of Corn," 3. 50 cents. 

Shaw, "Clovers," 3. $1.00. 

Shaw, "Forage Crops Other Than Grasses," 3. $1.00. 

Shaw, "Grasses," 9. $1.50. 

Voorhees, "Forage Crops," 1. $1.50. 

Wilkinson, "Study of the Cotton Plant," 16. 35 cents. 

Burkett, "Farm Crops," 3. $1.50. 



ORCHARDING AND GARDENING. 

Goff, "Principles of Plant Culture," 5. $1.00. 

Bailey, "The Forcing Book," 1. $1.25. 

Waugh, "The American Apple Orchard," 3. $1.00. 

Duggar, "Fungous Diseases of Plants," 2. $2.00. 

Bailey, "Nursing Book," 1. $1.50. 

Bailey "Garden Making," 1. $1.00. 

Bailey, "Principles of Fruit Growing," 1. $1.50. 

Bailey, "Pruning Book," 1. $1.50. 

Greene, "Among School Gardens," 22. $1.25. 

Card, "Bush Fruits," 1. 1.50. 

Rawson, "Success in Market Gardening," 12. $1.10. 

Bailey, "Principles of Vegetable Gardening," 1. $1.25. 

Brunett, "The Vegetable Garden," 12. $1.50. 

Bailey, "Plant Breeding," 1. $1.25. 

Brunett, "The Flower Garden," 12. $1.50. 

Bailey, "Manual of Gardening," 1. $2.00. 

Lodeman, "Spraying of Plants," 1. $1.25. 

Stevens and Hall, "Diseases of Economic Plants. 1. $2.00. 

Conn, "Bacteria Yeasts and Molds in the Home," 2. 60 cents. 

Lipman, "Bacteria in Relation to Country Life," 1. $1.50. 



16 Agriculture and Home Economics, 

animal husbandry. 

Author, Title, Publisher, and Price. 

Roberts, "The Horse," 1. $1.25. 

Johnston, "The Horse Book," 15. $1.00. 

Mumford, "Beef Production," 14. $1.50. 

Shaw, "Management and Feeding of Cattle," 3. $2.00. 

Coburn, "Swine in America," 3. $2.50. 

Craig, "Diseases of Swine," 3. 75 cents. 

Wing, "Sheep Farming in America," 15. $1.00. 

Craig, "Judging Live Stock," 18. $1.50. 

Wilcox, "Farm Animals," 12. $2.00. 

Shaw, "Animal Breeding," 3. $1.50. 

Salmon, "Diseases of Poultry," 3. 50 cents. 

Robinson, "Poultry Craft," 3. $1.50. 

Valentine, "How to Keep Hens for Profit," 1. $1.50. 

Mayo, "Diseases of Animals," 1. $1.50. 

Davenport, "Domesticated Animals and Pla"nts," 2. $1.25. 

Comstock, "How to Keep Bees," 12. $1.00. 

Comstock, "Insect Life," 16. $1.50. 

Smith, "Our Insect Friends and Enemies," 11. $1.50. 

Jordan, "Feeding of Animals," 1. $1.50. 

Shaw, "Feeding of Farm Animals," 3. $2.00. 

Wing, "Milk and Its Products," 1. $1.50. 

Greeley, "The Farm Dairy," 15. $1.00. 

Farrington and Woll, "Testing Milk and Its Products," 1. $1.00. 

Lane, "The Business of Dairying," 3. $1.25. 

Smith, "Profitable Stock Feeding," 23. $1.50. 



FARM MANAGEMENT. 

Hunt, "How to Choose a Farm," 1. $1.75. 
Roberts, "Farmers' Business Handbook," 1. $1.25. 
Steiner, "How to Keep Farm Accounts," 7. $2.00. 
Roberts, "The Farmstead," 1. $1.50. 
King, "Ventilation," 17. 75 cents. 

Davidson and Chase, "Farm Machinery and Farm Motors," 3. $2.00. 
Warren and Livermore, "Laboratory Exercises in Fai-m Manage- 
ment," 1. 80 cents. 



MISCELLANEOUS. 

Brooks, "Agriculture," 3 volumes, 13. About $5.00. 

Burkett, Stevens and Hill, "Agriculture for Beginners," 2. 75 cents. 

Goodrich, "First Book of Farming," 12. $1.00. 

Jackson and Dougherty, "Agriculture Through the Laboratory and 

School Garden," 3. $1.50. 
McLeman, "Manual of Practical Farming," 1. $1.50. 
Wilkinson, "Practical Agriculture," 4. $1.00. 
Bailey, "Principles of Agriculture," 1. $1.25. 
Davis, "Rural School Agriculture," 3. $1.00. 
Duggar, "Agriculture for Southern Schools," 1. 75 cents. 
Hatch and Hazelwood, "Elementary Agriculture," 20. 60 cents. 
Goff and Mayne, "First Principles of Agriculture," 4. 80 cents. 
Massey, "Practical Farming," 21. $1.50. 
King, "The Physics of Agriculture," 17. $1.75. 

Bailey, "Cyclopedia of American Agriculture," 4 volumes, 1. $20.00. 
Hatch and Hazelwood, "Elementary Agriculture," 20. 50 cents. 
Bricker, "The Teaching df Agriculture in High Schools," 1. $1.00. 



Kansas High Schools. 17 

RELIABLE DEALERS IN APPARATUS. 

Chemical apparatus and glassware: 
E. H. Sargent & Co., Chicago. 
Eimer & Amend, New York City. 
Bausch & Lomb Optical Co., Rochester, N. Y. 
Woldenberg & Schaar, 378 Wabash avenue, Chicago. 
Henry Heil Chemical Co., St. Louis. 

General physical and agricultural supplies: 
Central Scientific Co., Chicago. 
E. H. Stoelting Co., Chicago. 
Henry Heil Chemical Co., St. Louis. 

Dairy laboratory supplies: 

A. H. Barber Co., Chicago. 

Creamery Cooperative Supply Co., Milwaukee, Wis. 

The Creamery Package Mfg. Co., Kansas City, Mo. 



18 Agriculture an© Home Economics. 



DOMESTIC SCIENCE. 

One Unit. * 

The growing realization of the importance of and the in- 
terest in the study of home economics in the state has made 
it necessary, in so far as is possible, to establish a standard 
course of study. In the absence of a satisfactory text in either 
domestic science or domestic art, the following syllabus, with 
suggestive details and bibliography, insures a similarity of 
subject material but does not limit the individuality of the 
teacher. 

OBJECT OF THE COURSE. 

The purpose of a course in domestic science is twofold. It 
has both a social and an educational aspect. From a social 
point of view, it dignifies manual labor, it brings the school 
into closer relations with the home and the community, with 
an uplifting influence on both, and teaches that home making 
is a profession requiring training just as truly as does that 
of the doctor or the lawyer; educationally, it correlates with 
all other school work to so great a degree as to furnish appli- 
cation for much in education that may otherwise appear 
formal, it trains the head to purposeful thinking, and teaches 
the hand to obey the thought to its own greatest efficiency. 
Specifically, it teaches that there is a right way of preparing 
food so that it may serve its purpose of nourishment eco- 
nomically ; that there is a labor saving and a labor making way 
of performing the household tasks; and that work well and 
skillfully done is not drudgery but an interest-absorbing 
occupation. 

TIME. 

The time given to the work should be three periods per 
week if domestic science is to be a part of the unit credit 
with domestic art, or should be five periods per week if it is 
vo constitute a unit in itself. These periods must be double 
periods if used for laboratory work, but should be single 
periods if used for lecture and recitation. For the three-fifths 
unit, one single period for theory and two double periods for 
practice is suggested, and for the five-fifths unit, two single 
periods for theory with three double periods for practice. 

PREVIOUS TRAINING. 

This course is planned for those who have had no previous 
school training in domestic science. 



Kansas High Schools. 19 

equipment. 

A. Least Possible for Satisfactory Work for Class of 12: 

One gas, coal or gasoline range with oven, laboratory tables to 
supply each student with at least 30 inches working space 
and one drawer for individual equipment. 

Twelve gas plates. 

Note. — For further discussion of stoves and fuel, see suggestions at end of this list. 

One supply table. 

One cupboard. 

One teacher's desk and chair. 

Six stationary towel racks or one large clothes horse. 

Twelve stools. 

Note. — A small seat may be made to draw out from table instead of using stool. (See 
page 23, "Outline Lessons in Housekeeping," Office of Indian Affairs, Government Print- 
ing Office, Washington, D. C, for diagram of table to which draw seat could be added.) 

One refrigerator or ice box. 

Twelve standard bread tins 4% x4%x9. 

Note. — Instead of the standard bread tins for two girls, individual bread tins 2x3x6 
can be made by the local hardware store, and sold at not to exceed 10 cents each. Thesa 
prove very satisfactory. 

One large supply canister, size to hold 50 pounds of flour. 

Two 2-quart supply canisters. 

Four 1-quart supply canisters. 

Ten jelly glasses with lids. 

One potato ricer. 

One frying basket. 

One frying kettle. 

Six four-hole muffin pans. 

Three rolling-pins. 

Note. — Small rolling-pins are very satisfactory. These can be made by boys in manual- 
training work. They are not likely to be needed before the middle of the first term, 
hence ample time for the boys to make them. 

One toaster. 

Three cake tins for loaf cake. 

Three wire cake coolers. 

One medium-sized meat grinder. 

One 2-quart coffeepot. 

One 1-quart teapot. 

NOTE. — Three one-quart coffee and tea pots are really much more satisfactory, t. c, 
a one-quart pot of each for four girls. 

One large steel skillet. 

One 1-quart bean pot. 

One roaster with cover. 

Two teakettles. 

Two chemical thermometers, one Fahrenheit and one Centigrade. 

One bread knife. 

One butcher knife. 

One can opener. 

One corkscrew. 

One ice pick. 

One knife sharpener. 

One trussing needle. 

One large milk pitcher. 

One pair scissors. 

One quart measure. 

One dustpan. 

One broom. 

One stove brush. 



20 Agriculture and Home Economics. 

One garbage bucket. # 

One clock. 

Five dozen tea towels. (May be furnished by student if 

necessary.) 
Two % -dozen dishcloths. (May be furnished by student, if 

necessary.) 
Twelve vegetable knives. 
Twelve case knives. 
Twelve forks. 

Twelve tablespoons, silver or metal. 
Twenty-four teaspoons, silver or metal. 
Twelve crockery bowls, 1 quart. 
Twelve glass measuring cups — standard, V2 pint. 
Twelve desk plates. 
Twelve crockery ramekins. 
Twelve tin pie pans (4% inches). 
Twelve dish pans. 

Twelve small sauce pans with handle. 
Twelve small steel skillets, omelet pans. 
Six small wire sieves. 
Two glass lemon squeezers. 
Six egg beaters — small size, i. e., for one egg. 
Six kettles. 
Six double boilers or improvised double cookers, with sauce pan 

and kettle. 
Six soap dishes. 
Six scrubbing brushes. 

STOVES AND FUEL. 

In many towns the use of gas plates is impossible, but some form of 
individual stove should be supplied. There are a number of possibilities: 

1. Coal-oil stoves. — Somewhat dirty, and therefore rather unsatis- 

factory. 

2. Gasoline stoves. — Less dirty, too dangerous. 

3. Electric plates. — Most ideal, very expensive. 

4. Gas plates. — Furnished with gas from gasoline, retained in outside 

tank or cistern. Safe. 

5. Alcohol stoves. — For burning denatured alcohol. (Caution should 

be made emphatic that under no circumstances should use of 
wood alcohol be permitted for burning in these stoves. Wood 
alcohol burns to formaldehyde and water. Formaldehyde fumes 
have a paralyzing effect upon muscles of eyes and throat, and 
wood alcohol is hence injurious to burn for light or fuel. 
Denatured alcohol is common ethyl or "spirit" alcohol plus a 
minimum quantity of poison, which render's it undrinkable. This 
when burned simply oxidizes to carbon dioxide and water.) 

The alcohol stove seems to be most satisfactory of all. For list of 
varieties of these stoves address: 

Orr & Lockett, hardware dealers, 71-73 Randolph St., Chicago, 111. (Also 

list of domestic-science equipment and table tops.) 
E. H. Sheldon & Co., 320-328 N. May St., Chicago, 111. (Also for 

catalogue of tables for domestic science kitchens and varieties of 

table tops.) 
M. & D. Range Co., 96-100 Lake St., Chicago, 111. (Also for all hardware 

equipment for domestic-science departments.) 
The Bangs Hardware Co., Chicago, 111. 
Specialists in alcohol stoves: 

Manning Bowman Co., Meriden, Conn. (Send for booklet.) Cost, $4.50 
for No. 60, a very ideal little stove; also sell one for $2.50. 

The Norma alcohol stove costs $2.50. Address Walker & Co., Boston, 
Mass. 

Lewis & Conger, New York City, sell a stove for $2.70. 



Kansas High Schools. 21 

The government bulletin on "Outline Lessons in Housekeeping," sent out 
from Office of Indian Affairs, Government Printing Office, quotes a 
price on individual alcohol stoves of $1.25 each. At that price the 
stoves ought to be within the reach of any school for individual equip- 
ment. Caution should be made, in the use of the alcohol stove with 
tank, that the tank be filled only to two-thirds its capacity, to allow 
for expansion under conditions of increased warmth. 

Note. — The government bulletin mentioned above also gives lists of individual and 
general equipments for classes in domestic science. That list is a "minimum" equipment, 
at fairly reasonable cost, and from it several mentioned articles might be wisely elimi- 
nated. A second bulletin put out by the government from the Office of Indian Affairs, 
entitled, "Some Things that a Girl Should Know How to Do, and Hence Should Learn 
How to Do While in School," will also be found helpful in this work. 

B. Additional Desirable Equipment: 

One fireless cooker. 

Twelve small wooden spoons. 

Twelve steel spatulas (6-inch). 

Twelve square cake tins (1% xiy 4 x4%). 

Twelve egg whisks. 

Ten safety match-holders. 

Six small supply canisters or jelly glasses with lids. 

Six china plates, 8-inch. 

Six china plates, 6-inch. 

Twelve china plates, 5-inch. 

Six china cups and saucers. 

Six glass sherbet cups. 

Six water glasses. 

One glass water pitcher. 

One china creamer and sugar. 

One china vegetable dish. 

One china platter. 

One set knives and forks, silver. 

One dozen teaspoons, silver. 

Three tablespoons, silver. 

One carving set. 

One tray. 

One dining-room table. 

Six dining-room chairs. 

One silence cloth. 

Two tablecloths. 

One dozen napkins. 

One centerpiece. 

One trav cloth. 



Course of Study in Foods. 

Three-fifths unit. 

Laboratory.— Cleanliness, order and exactness of measurement 
should be emphasized. 

a. Studv of equipment. . . , , ~ , -u- 

1. Structure of range and principles of fire building 

and management. 

2. Purpose and method of using utensils. 

3. Principles of cleaning. 

b. Methods of working. 

1. Use of accurate measurements. 

2. Determination of tables of measurement. 



22 Agriculture and Home Economics. 

1. Laboratory — continued. 

c. Preparation and serving of the following foods in respect to 
(a) underlying principle of cookery, (b) ideal re- 
sults, (c) manner and place of serving, with ac- 
companiments : * 

1. Water. 

a. Sources of drinking supply. 

b. Safe water, how procure or insure. 

c. Water as a solvent. 

d. Water as a carrier of flavors. 

1. Beverages — decoction, infusion. 

2. In fruits — fresh, replacement of in dried. 

3. In ices. 

2. Fruits, fresh and dried. 

3. Sugar, stages of cookery illustrated by candies. 

4. Starch. 

a. Experiments to show behavior with dry and 

moist heat differently applied. 

b. Cookery in starchy vegetables and in sauces. 

c. Combination of sauces with foods, to form 

variety of starchy dishes. 

d. Principles of cookery applied to starchy deserts 

and beverages. 

e. Cookery of starch in cereals as differing from 

freed starch. 

5. Use of fats in foods. 

a. Making of plain pastry and its use in pies. 

b. Method of cooking in deep fat. 

c. Method of cooking in shallow fat. 

d. Economical use of fat, unfit for cookery, in 

making soap. 

6. Protein. 

a. Experiments to show behavior of protein at 

different temperatures, illustrated by soft- 
and hard-cooked eggs. 

b. Enclosure of air in eggs by beating. 

c. Eggs used for thickening in combinations of 

milk and eggs. 

d. Combination of starchy and protein foods. 

e. Cookery of cheese. 

f. Structure and cuts of meat and fish as related 

to cookery and use as a protein food. 

g. Cookery of vegetable protein in legumes and 

nuts. 
c. Preparation and serving of the following foods: 

7. Use of gelatine in plain jellies and sponges. 

8. Study of leavening agents and flour mixtures. 

a. Experiments to show effect of moisture and 

heat upon different agents. 

b. Development of principles of use and care. 

c. Preparation of quick breads and cakes to il- 

lustrate use of air, soda, and baking powder, 
and also the mixing of batters. 

d. Making loaf of bread to illustrate leavening 

with yeast and the mixing of doughs. 

9. Salads. 

* For a detailed outline of single lessons, see VII and VIII. Detailed outlines of all 
lessons for a term's work will be found in "Principles of Elementary Cookery," which 
may be obtained of the State Agricultural College, Manhattan, at 25 cents each, and 
which should be in the hands of all pupils. Teachers also should have a copy of "Syllabus 
of Domestic Science and Domestic Art" for 1910-'ll, published by the University of 
Illinois, Urbana, 111. 



Kansas High Schools. 23 

1. Laboratory — continued. 

c. Preparation and serving of the following foods: 

10. Frozen dishes. 

11. Combination of principles learned and table setting 

and serving in the preparation and serving a simple 
meal. 

2. Theory. — To be taught by lecture and reference work and 

recitation. 

a. Development of primitive to modern apparatus for, and 

methods of, cookery. 

b. Physics of heat production. 

c. Efficiency and economy of different fuels. 

d. Sanitary and economic materials for utensils. 

e. Foods in general; definition, classification, use, methods by 

which they are made available. 
/. Study of the five foodstuffs as to the principles which sep- 
arate them into classes. 
g. Foods representative of or related to the different classes 
studied as to (a) source, (b) composition, (c) 
production, (d) digestion, (e) economic and nu- 
tritive value, (f) purchasing, and (g) care. 

1. Water and mineral salts — ex., salt, water, tea, coffee, 

fruits, fresh vegetables. 

2. Carbohydrates — ex., sugar, starch, fruit, vegetables, 

cereals. 

3. Fats — ex., butter, cream, lard, olive oil. 

<, 4. Protein — ex., eggs, milk, cheese, meats, fish, legumes, 

nuts, gelatine. 
h. Acids and alkalies as related to chemical leavening agents, 

their manufacture and adulteration. 
i. Yeasts as a plant and its relation to bread making. 
j. Conditions which make for and against the ideal loaf of bread. 
k. Physics of freezing. 

ADDITIONAL WORK. 

Two-fifths unit. Given to make Domestic Science one full unit. 

1. Laboratory — Canning and Preserving. — To be accompanied by 

lectures and recitations on preservation of food, and to 
occupy one-third of the additional time. 

a. Principles of sterilization. 

b. Cookery of fruit and vegetables in relation to preserving 

shape, color and flavor. 

c. Canning. 

d. Preserving. 

e. Pickling. 

/. Jelly making. 

2. Laboratory — Invalid Cookery. — To be accompanied by lectures and 

recitations on personal hygiene, and to occupy one-third 
of additional time. 

a. Rules for administration of foods to invalids. 

b. Preparation of liquid foods; drinks, broths. 

c. Preparation of easily digested, nourishing solids. 

d. Preparation of trays for special cases. 

3. Laboratory — Advanced Cookery. — To be accompanied by lectures 

and recitations on the home, and to occupy one-third of 
additional time. 

a. More complex dishes representative of the different classes 

of foods not included in foods course but dependent upon 
them for foundation principles. 

b. Serving of meals to give practice in marketing and serving. 



24 Agriculture and Home Economics. 

4. Theory — Preservation of Food. 

a. Conditions favorable and unfavorable to the growth of 

1. Yeast. 

2. Mold. 

3. Bacteria. 

6. Means of destroying microorganisms. 

c. Relation of microorganisms to preservation of food. 

d. Methods of food preservation. 

5. Theory — Personal Hygiene. 

a. Health — definition, value of, personal responsibility for, 

factors in. 
6. Hygiene of 

1. Bathing. 

2. Clothing. 

3. Feeding. 

4. Sleeping. 

5. Exercise. 

c. Special care of 

1. Eyes. 

2. Ears. 

3. Nose. 

4. Throat. 

5. Mouth. 

d. Bandaging and care of wounds. 

6. Theory — The Home. 

a. Location of house in regard to drainage, sunlight, prevailing 

wind, neighborhood. 
6. Considerations to be observed in planning a house. 

c. Heating, lighting and ventilation, principles of each and re- 

lations to each other. 

d. Convenient, abundant and pure water supply. 

e. Disposal of sewage and garbage. 
/. Care of the home. 

g. Division and expenditure of income. 

Suggested Detailed Outline. 

for laboratory lessons to illustrate eggs used for thickening in 
combinations of milk and eggs. 
Custards. 

a. Principles. — That of the cookery of albumin. Preferred tem- 

perature 160° F. to 180° F. A custard is a mixture of 
egg and milk, sweetened and flavored. 

b. Methods of cooking. 

1. Soft custard. 
A 2. Steamed custard. 

3. Baked custard. 

4. Fried custard. 

5. Frozen custard. 

c. Utensils. 

1. For soft custard, double boiler. 

2. For baked custard, set of cups or molds in a pan of 

water. 

3. For steamed custard, cups or molds, covered, set in 

steamer. 

d. General rule or formula for a simple soft custard. 

1. Ingredients: 1 c. milk; 1 egg; 2 tbsp. sugar; Y2 tsp. 
flavoring. 



Kansas High Schools. 25 

Custards — continued. 

d. General rule or formula for a simple soft custard. 

2. Method of combining: 

a. Heat milk in double boiler. 

b. Beat egg slightly. 

c. Pour carefully the hot milk over the other in- 

gredients beaten together. 

3. Precautions : 

a. If cooked too long it curdles. 

b. Stir to keep smooth and avoid lumping. 

c. Do not mix much sugar with little egg as it 

makes yellow threads through liquid. 

d. Do not beat the eggs too light. 

e. Pour the milk over the egg to avoid lumping 

and to rinse out the bowl. 

e. Tests when done. 

1. For soft custard. , 

a. Heaps on spoon. 

b. Foam disappears. 

c. Coats the spoon. 

d. Thickens. 

2. For baked custard. 

a. Knife blade comes out clean. 

b. Puffs on top. 

/. Substitutes for eggs, or how fewer could be used. 

1. Cornstarch or flour with egg, as in puddings or 

sauces. 

2. Gelatine with eggs, as in creams or Bavarians. 
g. Kinds. 

1. Caramel custard. 

2. Tapioca. 

3. Chocolate, cocoanut, etc., named from various flavors. 
h. Serving. 

1. Soft custard. 

a. By itself. 

b. As a sauce for puddings. 

c. As a part of dishes like floating island. 

d. With meringue and jelly. 

e. Poured over fruit or cake. 

i. Suggestions. 

1. If curdled, beat with egg-beater or pour back and 

forth, using two dishes. 

2. Remove from double boiler as soon as cooked to pre- 

vent overcooking. 

3. When cooling stir occasionally to prevent coating 

forming. 

4. More mellow if flavored when hot, but more flavoring 

required. 

5. When used as a sauce, have custard thin enough to 

pour. 

6. For a thicker custard, increase the number of eggs; 

one egg thickens as much as one tablespoon of 
cornstarch. 

7. Usually allow 2 tbsps. sugar to each egg. 

8. Yolks alone make a smoother custard, two yolks sub- 

stituting for one egg. 

9. Two whites in place of one egg make a white custard. 



26 Agriculture and Home Economics. 

Suggested Detailed Outline. 

FOR THEORY LESSON ON EGGS. 

a. Kinds. 

Hen, duck, goose, turkey, guinea hen, prairie chicken, plover, 
seagulls, ostrich,- turtle, fish. 
6. General structure. 

1. Shell — porous. 

2. Lining — a tough, white membrane. 

3. White — a solution of proteids enclosed in thin-walled cells. 

4. Yolk — an emulsion of fat in proteid solution. 

5. Nucleus — a starting-point of development of young chick. 

6. Cords — composed of albumen, suspending yolk in white. 

c. General composition. 

1. Water, 73.7 per cent. 

2. Proteid, 14.8 per cent. 

3. Fat, 10.5 per cent. 

4. Mineral matter, 1.0 per cent. 

d. Preservation. 

1. Fresh egg. 

a. Rough, dull shell. 

b. Clear when held to light. 

c. Sink in water. 

2. Causes of spoiling. 

a. Bacteria entering through pores of cell. 

b. Development of nucleus. 

3. Methods of prevention. 

a. Exclusion of bacteria by coating shell. 

b. Providing temperature unfavorable to growth of 

bacteria or nucleus. 

e. Cookery. 

1. Requires low temperature for proper coagulation of albumen. 

2. High temperature toughens albumen and makes it difficult 

to digest. 
/. Value as food. 

1. Rich in proteid and fat. 

2. Very nutritious and completely absorbed. 

3. Good substitute for meat. 

4. Should be combined with foods rich in carbohydrates. 

Bibliography. 

A. For Students. 

"Library of Home Economics," American School of Home Economics. 

Published by Maurice Le Bosquet, Chicago, or Whitcomb & Barrows, 

Boston. 
Richards and Elliot, "Chemistry of Cooking and Cleaning," Whitcomb & 

Barrows, Boston. 
Williams and Fisher, "Elements of the Theory and Practice of Cooking," 

Macmillan, New York. , 

Wilson, "Handbook of Domestic Science and Household Arts," Whitcomb 

and Barrows, Boston. 
Snyder, "Human Foods," Macmillan, New York. 
Conn, "Bacteria, Yeasts and Molds," Ginn & Co., Chicago. 
Conn, "The Story of Germ Life," Appleton, Chicago. 
Prudden, "The Story of Bacteria," Putnam's, New York. 
Prudden, "Dust and Its Dangers," Putnam's, New York. 
Prudden, "Drinking Water and Ice Supplies," Putnam's, New York. 
Carpenter, "How the World is Fed," American Book Co., Chicago. 
Carpenter, "Foods and Their Uses," Scribner's, Chicago. 



Kansas High Schools. 27 

Green, "Food Products of the World," Whitcomb & Barrows, Boston. 

Parloa, "Home Economics," The Century Co., New York. 

Richards, "Sanitation in Daily Life," Whitcomb & Barrows, Boston. 

Bevier, "The House," Whitcomb & Barrows, Boston. 

Clark, "Care of the House," Macmillan, New York. 

Price, "Handbook of Sanitation," Whitcomb & Barrows, Boston. 

Bailey, "Sanitary and Applied Chemistry," Macmillan, New York. 

Pyle, "Personal Hygiene," W. B. Saunders, 925 Walnut St., Philadelphia. 

Hill, "Practical Cooking and Serving," Doubleday, Page & Co., New York. 

Farmer, "Boston Cooking School Cook Book," Little, Brown & Co., Boston. 

Farmer, "Diet for the Sick and Convalescent," Little, Brown & Co., 

Boston. 
Lincoln, "Boston Cook Book," Roberts Bros., now Little, Brown & Co., 

Boston. 
Hill, "Salads, Sandwiches and Chafing-dish Dainties," Little, Brown & 

Co., Boston. 
Hill, "Up-to-date Waitress," Whitcomb & Barrows, Boston. 
Springstead, "Expert Waitress," Whitcomb & Barrows, Boston. 
Lovewell, Whittemore and Lvon, "The Fireless Cooker," Home Publishing 

Co., 3 E. 14th St., New York. 
White, "The Fuels of the Household," Whitcomb & Barrows, Boston. 
N. E. Goldthwaite, "Principles of Jelly Making," Illinois Experiment 

Station Bulletin, University of Illinois, Urbana, 111. 
Bulletins of Kansas State Board of Health, Topeka. 
Farmers' Bulletins, U. S. Department of Agriculture, Washington, D. C. r 
No. 34, Meats: Composition and Cooking. 
42, Facts about Milk. 
63, Care of Milk on the Farm. 
74, Milk as Food. 
93, Sugar as Food. 
112, Bread and the Principles of Bread Making. 
119, Experiment Station Work. 
121, Beans, Peas, and Other Legumes as Food. 

125, Protection of Food Products from Injurious Temperature. 

126, Practical Suggestions for Farm Buildings. 
128, Eggs and Their Uses as Food. 

142, The Nutritive and Economic Value of Food. 

155, How Insects Affect Health in Rural Districts. 

166, Cheese Making on the Farm. 

175, Home Manufacture and Use of Unfermented Grape Juice. 

183, Meat on the Farm: Butchering, Curing and Keeping. 

203, Canned Fruit, Preserves, and Jellies. 

234, The Guinea Fowl and Its Use as Food. 

238, Citrus-fruit Growing in the Gulf States. 

241, Butter Making on the Farm. 

249, Cereal Breakfast Foods. 

252, Maple Sugar and Syrup. 

256, Preparation of Vegetables for the Table. 

268, Industrial Alcohol: Sources and Manufacture. (Interesting 

to those equipping with alcohol stoves.) 

269, Industrial Alcohol : Uses and Statistics. (Interesting to those 

equipping with alcohol stoves.) 

270, Modern Conveniences for the Farm Home. 
293, Use of Fruit as Food. 

298, Food Value of Corn and Corn Products. 

301, Home-grown Tea. 

332, Nuts and Their Uses as Food. 

348, Bacteria in Milk. 

356, Peanuts. 

359, Canning Vegetables in the Home. 

375, Care of Food in the Home. 



28 Agriculture and Home Economics. 

No. 389, Bread and Bread Making. 

391, Economical Use of Meat in the Home. 
413, The Care of Milk and Its Use in the Home. 
426, Canning Peaches on the Farm. 
429, Industrial Alcohol Sources and Manufacture. 
431, The Peanut. 
Bulletins for Farmers' Wives (12 in number), published at College of 
Agriculture, Cornell University, Ithica, N. Y. 10 cents each. 

B. For Teachers. 

Halliburton, "Essentials of Chemical Physiology," Longmans, Green & 

Co., Chicago. 
Thompson, "Practical Dietetics," Appleton. 

Hutchison, "Food and Dietetics," Wm. Wood & Co., 51 5th Ave., New York. 
Gibson, "Beautiful Houses," Macmillan. 
Harrington, "Practical Hygiene," Lea Bros. & Co., 706 Samson St., 

Philadelphia. 
Wiley, "Foods and Their Adulteration," Blakiston, Philadelphia. 
Hough and Sedgwick, "Human Mechanism," Ginn & Co. 
Weeks-Shaw, "Textbook of Nursing," Appleton. 
Sherman, "Chemistry of Food and Nutrition," Macmillan. 
Leach, "Food Analysis and Inspection," Wiley & Sons, 43-45 E. 19th St., 

New York. 
Davis, Nathan S., "Alimentary Therapeutics, Dietetics" (edited by Cohen), 

Blakiston. 
Pattee, "Diet in Disease," published by author, 52 W. 39th St., N. Y.; 

press of H. J. Little & Co. 
Magazine: Journal of Home Economics., Benj. S. Andrews, Columbia 

University, New York. 
Magazine: Good Housekeeping, Springfield, Mass. 

Doctor Langworthy's Food Charts (splendid), from United States De- 
partment of Agriculture, Department of Publications. Seventeen 

charts for $1. 
Bulletin No. 28, "Composition of American Food Materials," Department 

of Chemistry, United States Bureau of Publications, Department of 

Agriculture. Price, 10 cents. 

Exhibits. 

From Corn Products Refining Company, New York. Constituents of milk, 
in bottles; constituents of flour, in bottles. From Murdock Spice Com- 
pany, Station A, Kansas City, Mo.; Walter Baker Chocolate Company, 
Dorchester, Mass.; Pratt Institute, New York. 

EQUIPMENT DEALERS. 

In many cases local dealers will be able to supply all necessary equip- 
ment, but for guidance where they are unable to do so the names of the 
following firms of whom materials for domestic science may be obtained 
are appended : 

Geo. M. Clarke, Chicago. Gas fixtures. Single stoves, $4; double 
stoves, $10. Send for pamphlet of prices. 

M. D. Range Company, 96-100 Lake St., Chicago. Gas fixtures and 
other types of stoves. These people furnish an ideal gas plate, nickle 
finish; swinging plate, which can be swung back, leaving desk clear. 

Orr & Lockett, 71-73 Randolph St., Chicago. Alcohol stoves, gas 
fixtures and all domestic science hardware equipment. These people 
have been making a specialty of equipping domestic science kitchens, and 
have lists and prices, ready for inspection, from which choice may be 
made. 

C. G. Everson & Co., 83 E. Lake St., Chicago. Stoves, gas fixtures, 
and all hardware. 






Kansas High Schools. 29 

The Bangs Hardware Company, Chicago. Alcohol stoves, oil and 
gasoline stoves, gas fixtures and hardware. 
For alcohol stoves: 

Manning Bowman Company, Meriden, Conn. Send for booklet. 
Stove No. 60 costs $4.50, and costs 0.016 per hour; another 
costs $2.50. 
Walker & Co., Boston, Mass. The Norma Alcohol Stove. Stove 

costs $2.50; cost per hour, $0,011. 
Lewis & Conger, New York. Alcohol stove with wick. Price, $2.70. 
For all dish and enamel ware supplies, Carson Pirie, Scott & Co., 
Chicago, furnish beautiful varieties. Send for lists and prices. 

Montgomery Ward & Co., Kansas City, Mo., furnish lists for domestic 
science eouiDment. 

E. H. Sheldon & Co., 320-328 North May St., Chicago. Domestic 
science tables. Table for four girls, including burners for gas: 
Opalescent glass top, $22.50; cement fiber top, $19.50. 

Morietta Glass Company, Indianapolis, Ind. Opalescent glass table 
tops. 

Alberene Company, Chicago, New York and Boston. Patent stone or 
Alberene table top. (Looks like gray marble.) Cost, $18. 

Imperial Floor Co., 1108 Granite building., Rochester, N. Y., Cement 
table top. 

SUGGESTIONS. 

Tables may be made by local carpenter, under the direction of the 
domestic science teacher, and covered in various ways: 

Oilcloth. — This has many disadvantages. 

Soft wood. — Very hard to keep clean; unsanitary. 

Zinc. — Sanitary; apt to wrinkle; discolors with water, salt and acids. 

Hard ivood.-(a) oiled pine; (b) maple; (c) oak. All wood tables 
require much time on part of girls for scrubbing. 

Glazed tile. — White. Cracks appear in cement after service. 

Unglazed tile. 

Opalescent glass. — Sanitary, ideal, beautiful. 

Fiber- cement. — Good. 

Marble or Alberene. — Good. 

Orr & Lockett, of Chicago, furnish a metal top which screws down on 
wood top; does not have the disadvantage of wrinkling found in zinc. 



30 Agriculture and Home Economics. 

DOMESTIC ART. 

OBJECT OF THE COURSE. 

1. To arouse in the pupil a respect for work by teaching her 
that manual labor, if well and thoughtfully done, is as worthy 
and elevating as intellectual effort. 

2. To bring the pupil to realize that a person is not well 
educated unless she can use the hand as well as the head. 

3. To impress her with the idea that, to produce the best 
results in manual as well as intellectual work, thought is 
required. 

4. To develop an appreciation of the important part that 
the production of textiles and clothing plays in the industrial, 
economic and social world. 

5. To teach economy and suitability in the purchase and 
making of clothing. 

6. To give the pupil an understanding of the principles of 
hand and machine sewing, with practice to enable her to make 
and keep in repair her own clothing. 

TIME. 

Amount necessary to make two-fifths unit credit. Minimum 
time per period, 40 minutes. 

For the following outline it will be more satisfactory to 
divide the time per week thus : Laboratory work, one double 
period ; theory, one single period. 

PREVIOUS TRAINING. 

The pupils have had no previous school training in domestic 
art. 

EQUIPMENT. 

1. Least Possible for a Class of 20. 

For the hand work alone the regular school desks could be used, but. 
for the cutting and making of garments tables would be necessary: 

Five tables, 5 or 6 ft. by 30 to 36 in., $8 to $10. 

Twenty chairs, per dozen, $12 to $22. 

Four sewing machines, $85. 

Iron; common flat iron, electric or gas, 50 cents to $4.25. 

Ironing board, $1. 

Drafting paper, per roll, $4 to $5. 

Twenty yardsticks. 

Closet or cupboard for storing materials and implements. 

Materials for models furnished by the school so as to be uniform. 
The pupil should furnish a box containing pins, needles, scissors, 
thread, tape measure, thimble, pincushion and emery; cost, 25 cents to- 
$1, according to what she may have at home. 

Materials for articles and garments are furnished by the pupil. 



Kansas High Schools. 31 

2. Additional Desirable Equipment. 

Locker, $40. 

Ironing table, $3.50. 

Exhibit case. 

Squares, $11 per dozen. 

Skirt marker, $15. 

Mirror, $2 to $25. 

Cutting table. 

Tracing boards. 

Demonstration frame. 

Illustrative material — gradual accumulation. 



Course of Study in Sewing. 

1. Laboratory Work. 

a. Hand sewing. 

Stitches — basting, running, backstitching, overcasting, 

hemming, overhanding. 
Seams — French, felled, hemmed, overhand. 
Hems — plain, French, flannel, faced, extension. 
Repairing. 

By patching — hemmed patch, overhand patch, 

darned patch. 
By darning — on linen, cotton, wool; stocking darn. 
Fastenings — buttonholes, buttons, hooks and eyes, blind 

loops, eyelets, tape. 
Simple embroidery — chain stitch, feather stitch, catch 
stitch, blanket stitch, hem stitch, satin stitch, out- 
line stitch (if time allows). 
The foregoing is to be worked out with as few models as 
possible, most of the sewing being done upon articles 
for household use and upon garments, such as a towel 
or pillowcase, bags of various kinds, a fancy or a 
cooking apron, curtains, cushion covers and Christmas 
gifts, or upon the corset cover. 

b. Hand and machine sewing. 

Corset cover. 

Use tissue pattern. 

Long seams sewed on machine. 

Finished by hand. 
Petticoat. 

Draft pattern with simple, straight rule draft. 

Machine work entirely with the exception of 
basting and gathering. 

2. Theory. 

Study of textiles, materials and implements used. 

Cotton, flax. 

Thread, needles, pins, thimble, emery, scissors, buttons, 
hooks and eyes, machines. 
Evolution of spinning and weaving. 
Discussion of underwear. 

Materials — width, price, durability, suitability. 

Methods of making. 

Estimation of cost. 

Hygiene, relating especially to underwear. 

Good taste. 
Making a book illustrating cotton materials, trimmings, and 

methods of making, also the division of the whole amount 

spent for clothing-, especially the amount for underwear 

in relation to outer garments. _ 



32 Agriculture and Home Economics. 

2. Theory — continued. 

Relative value of ready-made and home-made clothing; cost, 

durability, conditions under which it is made. 
Laundering of cotton and linen. 
Inventors of machinery used in textile industries; ex., Eli 

Whitney. 
Visits to mills and manufactories if possible. 
Color in relation to dress. 

A Few Lessons in Detail. 

to illustrate subject matter and method. 

1. Laboratory Work. 

a. In hand sewing. 

MODEL VI. — Matching Stripes and Patching. 

Material. 

Gingham, 6 inches by 7 inches. 
Two patches, 2% inches square. 
Thread, No. 70. 
Needle, No. 9. 

I. — Matching stripes. 

A bias cut is a cut through both warp and woof 
threads. A true bias is made by laying a warp 
thread on a woof thread and cutting on the fold. 

Model : Measure 2 inches from one corner, fold 
the cloth on the true bias, and cut. Make Vi-inch 
turning on the bias edges and overhand them 
together, matching the stripes carefully. Over- 
cast the raw edges. 

II. — Patching. 

A patch is a piece of cloth sewed to a garment to 
repair it. It may be put on in various ways, 
as by overhanding, hemming, and darning. A 
patch should be large enough to cover all worn 
places. 
Care must be taken to have the warp and woof 
threads of the patch run the same way as the 
warp and woof threads of the garment. Stripes, 
checks and plaids should always match. 
In patching a lined garment the patch may be 

overhanded to the right side. 
When patching near a seam or band, it is better to 
rip seam or band so that the patch may be 
. sewed in with these. 
Model: In two opposite corners, measure 1% inch, 
and from this point mark off a 1-inch square. 
Beginning at the center cut to each corner of 
, the square and fold back on the lines marked. 

1. Hemmed patch. 

The hemmed patch is best for worn material. 
Hem the garment to the patch on the 
right side, and on the wrong side hem 
the patch to the garment, lapping % inch. 



Kansas High Schools. S3 

1. Laboratory Work — continued. 

a. In hand sewing. 

MODEL VI. — Matching Stripes and Patching. 

II. — Patching. 

2. Overhanded patch. 

The overhanded patch does not overlap the 
material, and for this reason the strain 
comes on one thread on each side. It 
is, therefore, not as strong a patch as 
the hemmed patch. 

Place the patch to the wrong side of the 
garment, overhand it to one end of the 
opening, and then overhand the sides and 
the second end. Overcast the raw edges. 

b. In machine sewing. 

Petticoat. 

1. Materials. 

2. Measures for pattern. 

3. Draft pattern. 

4. Making. 

a. Placing pattern and cutting. 

b. Basting seams. 

c. Fitting. 

d. Sewing seams. 

French or felled. 

e. Placket. 

Make a model showing plackets before 
putting into the garment. 

f. Placing band. 

g. Finishing bottom. 

Mark for length. 

Dust ruffle and flounce. First make 

model showing dust ruffle, flounce 

and tucks, 
h. Button and buttonhole. 

2. Recitation Work. 

a. Cotton. 

History. 

Countries producing it. 

Kinds. 

Structure — plant, fiber. 

Properties. 

By-products. 

Culture. 

Enemies. 

Manufacture — from field to cloth. 

Kinds of cloth. 

b. Evolution of weaving. 

Need of woven material. 
1 Primitive looms — parts and uses. 
Later looms. 

Preparations for weaving. 
Fibers in use. 
These lessons as shown require several class periods. For example, 
the outline for petticoat may cover one-third of a year, while the study 
of cotton may occupy five or six class periods. 



34 Agriculture and Home Economics. 

Bibliography. 

1. Sewing. 

"Home and School Sewing," Patton. Newson & Co., New York. 

"Textiles and Clothing," Watson. American School of Home Eco- 
nomics, Chicago. 

"Course in Sewing," Margaret J. Blair. Webb Publishing Com- 
pany, St. Paul, Minn. 

"Sewing Course," Mary S. Woolman. F. A. Frenald, Buffalo, N. Y. 

"Embroidery and Their Stitches." Butterick Publishing Company, 
New York. 

2. Textiles. 

"The Story of the Cotton Plant," Wilkinson. Appleton. 

"Cotton Spinning," Marsden. Macmillan. 

"Textiles," Dooley. D. C. Heath & Co., Chicago. 

"Textiles and Clothing," Watson. 

"Some Points in Choosing Textiles," Gibbs. University of Illinois 

Bulletin. 
"How We are Clothed," Chamberlain. Macmillan. 
"Flax for Seed and Fiber." Farmers' Bulletin No. 27. 
"The Cotton Plant." U. S. Bulletin No. 33. 
"Useful Fibers of the World," Dodge. U. S. Department of 

Agriculture. 
Encyclopedia. 

3. Weaving and Spinning. 

"Origin of Inventions," Mason. Scribner's. 
"Woman's Share in Primitive Culture," Mason. Appleton. 
"Colonial Days in Old New England," Earle. Macmillan. 
"Textiles and Clothing," Watson. 

4. History, Invention and Inventors. 

"Industrial Evolution of the United States," Wright. Scribner's. 

"Origin of Inventions," Mason. 

"Economic History," Bogart. Longmans, Green & Co. 

"Story of the Cotton Plant," Wilkinson. Appleton. 

Encyclopedia. 

5. Hygiene. 

"Personal Hygiene," Le Bosquet. American School of Home 
Economics. 

6. Color. 

"Home and School Sewing," Patten. 
"Textiles and Clothing," Watson. 

7. Laundering. 

"Chemistry of Cooking and Cleaning," Richards. Home Science 

Publishing Company, Boston. 
"Laboratory Manual for Laundry," Shepherd. Juanita Shepherd, 

St. Anthony Park, Minn. 

8. Implements and Materials Used. 

Twelfth Census Report of the United States. 

"A Thread Mill." O. N. T. Thread Company, Newark, N. J. 

Encyclopedia. 

9. Purchasing. 

"Hints on Clothing," Woolman. Teachers' College Bulletin, 

Columbia University, New York. 
"Some Points in Choosing Textiles," Gibbs. 



Kansas High Schools. 



35 



10. Helpful Magazines. 

Woman's Home Companion, New York. 

Journal of Home Economics, Benjamin S. Andrews, Columbia 

University, New York. 
The House Beautiful, Chicago. 
Good Housekeeping, Springfield, Mass. 
Ladies' Home Journal, Philadelphia. 

11. Special Help to the Teacher. 

"Domestic Art in Woman's Education," Cooley. Whitcomb & 
Barrows, Boston, Mass. 



Exhibit Work. 

Corticelli Silk Company, St. Louis, Mo. Silk exhibit. 

Wm. Crowley & Son, 211 Jackson boulevard, Chicago. Needle manu- 
facturing exhibit. 

Chattanooga Knitting Mills, Chattanooga, Tenn., for cards illustrating 
cotton manufacturing processes. 

Belding Sewing Book. 5 cents. Published by Belding Silk Manufactur- 
ing Company, 1121 Wabash street, St. Louis, Mo. 



